Creamy Tuna Broccoli Casserole is pure comfort food! This low carb/keto-friendly dish is filled with tuna, fresh broccoli, and a creamy cheese sauce that is out of this world! It’s so delicious and comes together in 30 minutes!
This isn’t your typical tuna casserole recipe that is loaded with pasta and tons of carbs. But don’t worry, it’s a much healthier version of classic tuna casserole minus the guilt. The flavors are still rich and creamy, and you will feel satisfied and comforted with each bite.
One thing that I really love about this tuna casserole (besides how delicious it is) is that you can use canned tuna. I pretty much always have several cans of tuna on hand because it is so versatile and goes with many recipes. Not only do I typically have tuna on hand, I usually have all the rest of the ingredients too. So I don’t have to plan far in advance and make unnecessary trips to the market. I can just whip it up and dig in.
WHAT YOU WILL NEED TO MAKE TUNA BROCCOLI CASSEROLE
- Tuna: You just need a couple of cans of tuna, and you will have the base for this delicious casserole. Go for tuna packed in water because you are adding your own healthy fats to the tuna casserole.
- Broccoli: You can use the stems and florets, or if you’d rather just use florets that’s more than fine too. Both are great and it just depends on your preference.
- Cream cheese: Opt for full-fat cream cheese to get healthy fat, and the easy tuna casserole will be the creamiest.
- Heavy cream: Don’t skip the heavy cream, that’s what makes it so rich and scrumptious.
- Unsalted butter: If you had to use salted butter, you could, but make sure not to add the extra salt, or it will be way too salty to enjoy.
- Cheddar cheese: Shredded cheddar is my go-to cheese for this healthy tuna casserole, but gruyere is also a lovely option.
- Garlic: Yum, I love adding a little bit of minced or crushed garlic to this recipe. It takes it to the next level and is just so good.
- Italian seasoning: You don’t need a ton of seasoning, but a little bit adds some extra flavor that is fantastic.
- Salt and pepper: Just add a little bit of each to your taste, and it will be perfect.
- Mozzarella: Nothing finishes this tuna broccoli casserole like adding some shredded mozzarella to the top.
HOW TO MAKE TUNA BROCCOLI CASSEROLE
I love casseroles for many reasons, but my number one reason is that you can throw some ingredients together and end up with a tasty meal. It’s so easy!
To get started, you’ll need to preheat the oven, then chop up the broccoli into bite-sized pieces. Place the broccoli in a baking dish and add in the tuna.
Mix together the cream cheese, heavy cream, and butter in a saucepan. Whisk until melted and everything is well combined. Add in the cheddar cheese, garlic, seasonings, and stir.
Slowly pour the cheese mixture on top of the broccoli and tuna. Sprinkle with some mozzarella cheese and bake for 20-25 minutes. It will be golden and bubbly when it’s done.
HOW LONG DOES TUNA BROCCOLI CASSEROLE LAST?
When the tuna casserole is done, allow it to cool down and place it in the fridge in an airtight container. It will last 2-3 days in the refrigerator. This tuna casserole doesn’t really freeze well due to the heavy cream and cream cheese. They don’t thaw without breaking up, so I recommend just refrigerating.
You can heat up the tuna broccoli casserole in the microwave on a microwave-safe plate for 1-2 minutes or until hot. Or if you’d rather, you could heat the oven to 325 degrees and warm the casserole for 10-15 minutes or until hot all the way through.
More Delicious Tuna Recipes To Try!
Creamy Tuna Broccoli Casserole (Keto friendly)
Ingredients
- 2 (4.5 oz) cans tuna
- 1 pound broccoli, (or 16 oz florets)
- 8 oz cream cheese
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup cheddar cheese, shredded, (or gruyere or melting cheese of choice)
- 2 cloves garlic, (minced or crushed)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, (to taste)
- 1/2 teaspoon black pepper
- 1/2 cup mozzarella, shredded, (for topping)
Instructions
- Preheat the oven to 350F.
- Chop the broccoli into small bite-sized florets and transfer to a 9×9 (or similar) baking dish. Add the tuna and stir to combine; Set aside.
- Add the cream cheese, cream, and butter to a medium saucepan over medium-high heat; whisk until melted and fully combined. Stir in the shredded cheddar cheese, garlic, Italian seasoning, and salt & pepper. Stir to combine.
- Pour cheese mixture onto the broccoli and tuna mixture and sprinkle with shredded mozzarella cheese. Bake for 20-25 minutes or until bubbly and golden.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cream cheese tho is low carb is also unhealthy and not recommended as well as cream. Neither of these items are keto friendly and are even if used in moderation not a good choice. Both have been found to increase insulin resistance and also increase the chance of weight gain. This recipe is not keto!
This recipe was really good, I didn’t even miss the noodles! Only thing I would change is the oven temperature, I cooked it at 375° for about 25 minutes. The broccoli was tender and the top was nicely browned.
Easy! Cheesy! I used frozen broccoli because I knew the cooking time would have to be increased.
I cook for myself, so one serving with a side dish would be enough. But, I didn’t cook anything else and 2 servings filled me up.
I’ve saved this to cook again. It’s a great dish for myself while counting carbs and making sure I am satisfied so I’m not tempted to stray.
This was very easy to make, nice and cheesy, but 8 serving makes for some small servings.
Very good, tasted great. Very important to use Albacore tuna. Broccoli was a little too firm, next time I wouldn’t steam it before baking
Next time I would steam it
This was so easy and delicious – it is going into our regular rotation. My husband, who is not a tuna noodle casserole fan, loved it and wants me to make it again! Love the ease and it definitely tastes more than the sum of its parts.
So glad to hear that, Lynn 🙂
Can you use frozen broccoli? Can this be prepared ahead of time?
Yes, you can use frozen broccoli and prep ahead to time. Hope that helps!
Can you substitute almond milk for heavy cream? We are dairy free.
Easy to make. Super rich!!
I pre-roasted the broccoli and added some roasted almond flakes and piquant peppers. It was absolutely delicious.
I don’t have cream cheese what do I do??
This says 8 servings but does not look very big. Do you serve it with something else?
We like to serve it with a side salad!
This dish is wonderful! It was so easy and delicious! I cannot get enough of it.
I prepared this meal without the butter, salt and italian seasoning. I bought fresh broccoli and boiled it prior (I prefer them very soft).
It’s very important to drain tuna and broccoli well, so that the meal isn’t watery.
Whole family, despite not being on keto, totally loved today’s dinner:)
Awesome recipe, my mouth is watering.
Just made this and while it tastes delicious I noticed getting it out of the oven it was awfully runny. I did what the instructions told me. So I don’t understand why. Is there something I should add to make it thick next time?
Did you drain the tuna well?